Total Time
96hrs
Prep 96 hrs
Cook 0 mins

This is a great cream cheese subsitute for cheesecake or spreads, and it's no-fat!

Directions

  1. Set a strainer lined with 2 layers of cheesecloth over a deep bowl.
  2. Make sure the strainer is suspended 2-3 inches off the bottom of the bowl.
  3. Pour in the yogurt and cover tightly with plastic wrap.
  4. Place in the fridge for 24 hours, up to 4 days, pouring off the whey as it accumulates.
  5. THE LONGER IT DRAINS THE THICKER IT WILL BE.
  6. This cheese will keep in the fridge up to 9 days from when the draining BEGAN.
  7. Use for cheesecakes, dips or sweet spreads, depending on what you add to it, like smashed strawberries for bagels, or smoked salmon.

Reviews

(1)
Most Helpful

Wonderful, of course! I use nonfat plain Dannon. Any cheap premixed brands will not drain correctly. I've heard that some people like to use Greek yogurt, but I think that's pretty thick anyhow. I use the yogurt cheese in many things including as a substitute for cream cheese or sour cream (with some added milk).

amy.cleaveland March 26, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a